Vegan tourtiere

Lately, I can’t help but think about the impact I have on the environment, my health and obviously my spending according to what I eat. Everything around us evolved, the communications, our way of transportation, the technology, but we still seem to be stuck in the « meat- veggie- carb » when we think about what’s for dinner! I have been trying a lot to replace meat when cooking good old traditional meals, like your grandma’s recipe and I have been loving it.

I strongly believe that the spices make the meal. It’s not about the meat, but about how well seasoned your dish is. This vegan tourtiere speaks for itself, so much that my father in law –true meat lover- was a 100% sure this was a real meat pie #tourtiere! Here is my recipe of vegan tourtiere, it will fool everyone ;)!

1 tourtière
Portions

10 minutes
Prep time

1h10
Cook time

5 minutes
Pause time

Freezer friendly | Vegan | To go

Ingredients

For the tourtière

1 tbsp. olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
12 mushrooms, finely chopped
1 potato, peeled and diced
2 cans of lentils (540 ml) rinsed and strained
2 cups of vegetable broth
1/2 tsp. of celery salt
1/4 tsp. ground nutmeg
1/4 tsp. of cinnamon
1/ tsp. of thyme
1/8 tsp. of ground clove
1/8 tsp. of ground mustard
1 pinch of ground sage
Salt and pepper to taste

For the final touch

1 tsp. of cornstarch
1 tbsp. of cold water
Salt and pepper
2 vegan pie crust

Preparation

Preheat the oven at 375 F.
In a large saucepan, over medium heat, brown the onions, the garlic and the mushrooms in the olive oil.
Add the remaining ingredients “For the tourtière”. Bring to a boil. Cover and simmer for about 10 minutes, mixing occasionally.
Uncover and let simmer for about 15 minutes or until the liquid is evaporated and the potatoes are soft and tender.
In a small bowl, mix the cornstarch with the water and add it to the filling, mixing a couple times.
On a lightly floured surface, roll out the dough and line a 9-inch pie plate.
evenly spread the pie filling and cover with a pastry crust.
Seal the edges of the pie and cut an “X” in the center of the pie to allow the steam to come off.
Bake for 45 minutes, or until golden brown.

4 comments

Rain Frances says:

November 26, 2019 at 10:42 am

Hi Sasha,
We have recently evolved to vegetarian, and this will be the first New Years where I don’t make my gramma’s traditional tourtiere…I know you mentioned your papa didn’t realize it was meatless…may I ask, can you really taste the lentils? I have a fussy eater here who hates beans/legumes of all sorts! Thanks so much!

1. Sparks and Bloom says:
  
  November 27, 2019 at 9:48 pm
  
  Hello Rain, thank you for your comment. There’s a lot of spices that change the taste of the lentils in the recipe. If you have a fussy eater, I am worried about the texture of the lentils as it’s a little bit softer than meat, if it’s the case, I would recommend replacing the lentils by vegetarian “beefless ground meat” such as: https://www.gardein.com/products/gluten-free-beefless-ground/. Let me know if you have any questions! 🙂
  
  1. Rain Frances says:
    
    November 30, 2019 at 1:28 pm
    
    Thanks so much! I personally have a soy allergy 8-s…so I can’t use any soy products. If the spices change the taste of the lentils, I think softer is okay, but if I tell him there are lentils in it, he’ll immediately hate it lol…we used to make ours with only pork, but the spices really made the pie. I’m going to try this New Year’s and I’ll come back and let you know how it went! I don’t remember a New Year’s Day without tourtiere and my homemade fruit ketchup! I’m excited to see how this will go! Thanks again!
    
Rain Frances says:

January 3, 2020 at 8:51 pm

Sacha, I wanted to let you know I made the tourtiere for New Year’s Day. It was delicious! For us, it was a little heavy on the lentils, but I think I’ll make it again next year, this time with half the lentils and more potatoes. Thanks so much for the recipe! It went very well with mashed potatoes and some fruit ketchup! 🙂